Herb-Roasted Tempeh with Creamy White Bean Mash and Garlic Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Tempeh with Creamy White Bean Mash and Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Creamy White Bean Mash and Garlic Green Beans

Oven-roasted tempeh strips seasoned with fresh rosemary and thyme, served over a white bean mash with crisp-tender garlic green beans.

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NUTRITION

527kcal
Protein
39.3g
Fat
24.7g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh, sliced

0.5 cup Cannellini Beans, drained

1 cup Green Beans, trimmed

2 teaspoons Olive Oil

1 tablespoon Nutritional Yeast

2 cloves Garlic, minced

2 tablespoons Vegetable Broth

0.5 teaspoon Fresh Rosemary, chopped

0.5 teaspoon Fresh Thyme, chopped

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the sliced tempeh with one teaspoon of olive oil, chopped rosemary, and thyme until evenly coated.

  • 3

    Arrange the tempeh on the baking sheet and roast for 20 minutes, flipping halfway through, until golden and firm.

  • 4

    In a small saucepan over medium heat, combine the cannellini beans, vegetable broth, and nutritional yeast.

  • 5

    Warm the beans through and then mash with a fork or immersion blender until the mixture is creamy and smooth.

  • 6

    Heat the remaining teaspoon of olive oil in a skillet over medium heat and sauté the green beans with minced garlic for 5-7 minutes until crisp-tender.

  • 7

    Spread the white bean mash onto a plate, arrange the roasted tempeh on top, and serve with the garlic green beans.

Herb-Roasted Tempeh with Creamy White Bean Mash and Garlic Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Tempeh with Creamy White Bean Mash and Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tempeh with Creamy White Bean Mash and Garlic Green Beans

Oven-roasted tempeh strips seasoned with fresh rosemary and thyme, served over a white bean mash with crisp-tender garlic green beans.

NUTRITION

527kcal
Protein
39.3g
Fat
24.7g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh, sliced

0.5 cup Cannellini Beans, drained

1 cup Green Beans, trimmed

2 teaspoons Olive Oil

1 tablespoon Nutritional Yeast

2 cloves Garlic, minced

2 tablespoons Vegetable Broth

0.5 teaspoon Fresh Rosemary, chopped

0.5 teaspoon Fresh Thyme, chopped

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the sliced tempeh with one teaspoon of olive oil, chopped rosemary, and thyme until evenly coated.

  • 3

    Arrange the tempeh on the baking sheet and roast for 20 minutes, flipping halfway through, until golden and firm.

  • 4

    In a small saucepan over medium heat, combine the cannellini beans, vegetable broth, and nutritional yeast.

  • 5

    Warm the beans through and then mash with a fork or immersion blender until the mixture is creamy and smooth.

  • 6

    Heat the remaining teaspoon of olive oil in a skillet over medium heat and sauté the green beans with minced garlic for 5-7 minutes until crisp-tender.

  • 7

    Spread the white bean mash onto a plate, arrange the roasted tempeh on top, and serve with the garlic green beans.